Quarter Pounder Beet Burger

You know the song, two all-beet patties, special sauce, lettuce, “cheeze”…har har.

Well, everyone loves burgers and this is a fine, upstanding, burger-citizen made with some of my favorite ingredients. Brown rice, lentils and beets! They all combine to form the perfect storm of vegan burgerness.

It’s not that they taste exactly like hamburgers or anything, but they do taste exactly like awesome veggie burgers. Rice provides awesome texture, to give you a substantial bite. Lentils are my go-to ground meat so they were a natural addition. And beets are the veggie burger hotness right now! I’ve tried beet burgers at many a restaurant, and I’ve been itching to come up with my own recipe. They give the burger an intense (vaguely disturbing) meat-like appearance, but they also add a lot of flavor, earthy and slightly sweet. Just something that takes your VB to the next level.

I like to make these burgers BIG. Ya’ know, dinner sized. In reading the Wikipedia about the history of the Quarter Pounder (or Royale With Cheese, for you Pulp Fiction fans), the inventor of the burger says he “felt there was a void in our menu vis-à-vis the adult who wanted a higher ratio of beet to bun.” OK, he said meat not beet, but whatever. And I have to agree. There’s a certain satisfaction to eating your way around the burger before digging in to a full-on bun bite.

To make these more fast-foody, top with shredded lettuce, sliced dill pickles, finely diced onion and ketchup. I would add a layer of avocado instead of a vegan cheese, but that’s just me. They really don’t even need it.

One very important part of this recipe is the cooking method. You want to get the burger charred. Not burnt, but charred, which really just means, uh, burnt only in some places. The best way to achieve this is with a very hot cast iron pan. Other pans may react different to high heat, and may not give you that perfect char. So if you’re not using a cast iron pan, the next best thing would be to transfer them to a baking pan after cooking, brush with oil and stick them under the broiler for a few minutes.

Recipe notes: If you’d like to make these gluten-free, just use gluten-free breadcrumbs – ground up gluten-free pretzels would be ideal. And if you’d like to bake them instead, do so at 375 F, 8 to 10 minutes each side, then stick under the broiler to brown them. If you’d like to use a different nut butter, I would recommend cashew or sunbutter. I think PB will be too strong, but who knows? I use a food processor to make these happen quickly, so you’ll have to do some finagling if you don’t have one. And one last tip: I keep a package of frozen brown rice handy at all times. It’s perfect for occasions like this when you just need a little bit for an ingredient.

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat:

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

I have one problem and it is this: there aren’t enough meals in the day to try all of the recipes I want!! I just recently discovered your blog so I have years worth of recipes to try but each time I make a little progress on the list, you go and post something new and awesome! Seriously though, thanks so much for the amazing ideas. I think I just might be your new biggest fan 🙂

These look hella beautiful! I’ve been on a veggie burger kick lately, which is happily coinciding with a bunch of bloggers sharing their awesome-looking burger recipes. Using a ring mold is such a good idea, I’ll have to do that up next time.

so excited to try these – just a quick question… the beets aren’t pre-boiled right? you can just grate regular old uncooked beets? don’t have to roast or boil? seems like they’d be too hard to do that, but sadly i don’t use beets as much as i should!

How do you get that amazing shape with your burgers? I was wondering if there is some kind of contraption that makes them into beautifully compact disks. (Digital burgers?). When I make them with my hands they are never quite the right shape and consistent thickness. I get into a frenzy of disappointment. So, what, are you just amazing or do you have a thing for doing it with? ooh OOH is it egg rings?

Your mother thanks you. First, you created an orange scone for me, now a beet burger because I fell in love with them at Northstar. You’re the best, and ….. Happy Birthday! So glad I gave birth to veganism.

I’ve tried a variety of veggie burger recipes in the past and they’ve been either way too dry or so wet that they fell apart instantly. I was beginning to think it was impossible to find one that was moist, yet firm enough to hold it’s shape. Enter the Beat Burger! I tried this recipe last night and the consistency was perfect.

you are a savior! i have been wanting beet burgers but the only recipe i have uses flour to bind everything together and now that have to be gluten free i wasn’t sure what to do. I can’t wait to make these.

Reporting back: I just did throw these on the grill, and they came out lovely!!

I used semolina instead of breadcrumbs, which looks like it worked fine. I think I’ll add some vinegar or maybe ketchup to give them a bit more “zing” next time though, they were just a tad bland for my taste in the end.

why isn’t peanut butter a good sub? i made these last night – very tasty; a little creepily red and ground-beef-looking – they wanted to crumble apart a little bit? was it the peanut butter i used in place of almond butter?

I just think PB is too strong a flavor. If they’re crumbly it could be that there was too much liquid in the lentils or that the mixture wasn’t chilled enough. But if it was just a little bit as you described then, eh, whatever! Don’t worry about it.

Gorgeous!! Made these for the first time this evening (along with the fries, as recommended) and they were tremendous! I made a large batch and have seven stashed away in the freezer for next time. 🙂 My daughter enjoyed them very much but was completely stuffed after just one burger … so my husband ate THREE. Oink oink oink …

Just great… and cooked up so well in my cast iron pan. Charred–just like you say… and love how they’re oversized. Served with whole wheat “deli flats”, lettuce, tomato, vegenaise and ketchup. I think I’ll do the lentil olive burgers this size next time too (my other fave)…. Thanks so much!

Great burger bite with a crisp outside without dry interior. I did them in the frying pan and another set in the oven. The next time I will start in frypan and at the flip I will transfer pan to the oven for 8 minutes…should be perfect because I have bad ventilation and it cuts down on the cooking fumes of the high heat fryingpan. The second batch I made, I sub’d out 1/4 cup of beets for carrot and leftover Chick Peas for Lentils (I used tahini for both as I didn’t have the recommended paste) — still very good.

Anybody that wants less beets, carrot worked really well to compliment the flavours without changing recipe ratio; however, the carrots need to be wrung out in paper towel to dry them out.

YES YES YES! A couple of months ago I made a beet burger recipe, and I whined to my folks afterwards that (despite it still being delicious), “If this were an Isa recipe, it wouldn’t fall apart when flipped!” I find it’s pretty rare to come across a VB recipe that isn’t so delicate you feel like you’re trying to flip a sleeping baby, but I always have enormous success with yours! I don’t make a habit of flipping sleeping babies, though…

These look amazing! I had a beet burger at Cheesecake Factory and it was nothing special. This one however, makes me drool! I am totally making these! I hope you survived the NE snow storm! No fun! Thanks for the recipe!

I made these last night because I just so happened to have all the ingredients on hand. I used lentils from a really thick lentil soup, panko for the breadcrumbs and almond powder I had purchased at an Indian market. They came out absolutely delicious and looked exactly like your photos! I’m an RD/nutrition therapist and have referred dozens of clients to your books (esp Veganomicon and Appetite for Reduction) and blog. THANK YOU!!!

These were epic! I made littler burgers and got 6 out of this recipe. I used pretzle buns, put daiya cheddar on the bottom, veganaise on the top, and salted and peppered sliced tomatoes and homemade roasted red peppers. I made the fries to go with as recommended but made them cajun fries and I tell ya, it was delicious.

It has been a VERY long and VERY stressful week in my neck of the woods and so I am so grateful that there are people like you who can give me access to a simple, easy, yet delicious meal that can seriously make my entire freaking day after going through all kinds of crazy, stressy stuff at work. You are a lifesaver, Isa! Love ya!

Delicious. Didn’t have fennel so I used a touch of celery seed. I used gluten-free bread crumbs and sunbutter. I, like Allison, got six out of the recipe. 🙂 My 4 year old was not into them but he tried – mainly because I told him they contained lentils which he loves, beets he does not. Finally, took the suggestion of avocado and added sauteed mushrooms. Thank you for another fabulous recipe and good reason to finally use my new food processor.

I made the beet burgers, and my husband decided to make a pesto sauce. I have to say the pesto and burger in a bun (with lettuce, pickle, tomato) was purely awesome! There’s a suggestion for something even more different! I will definitely make these and eat them this way again!

My son ate these without complaining. So, not that you weren’t before (we have an Isa Chandra section in our cookbook library), you are now officially our hero!!
The patties i shaped with my burger press crumbled in the pan, but the hand shaped ones came out beautifully! Initially, I wasn’t sure about the beet thing as I’m not a fan, but as my 16 yr old daughter said, “let’s try it, all of her recipes always turn out great!”. She was right as always.

These were fantastic! Thanks for a delicious and fool-proof burger recipe, Isa! They held together like a charm, shaping them was easy-peasy, and they tasted fantastic with suggested burger fillings. Also made curry garlic fries as suggested, which were delicious. =)

I loved these burgers and my carnivore boyfriend loved them as well. I doubled the recipe and got a week’s worth of lunch to take to work (although I ate most of them over the weekend). About to dive into one now. One question: does anyone have an estimated calorie/fat count on this? I could figure it out but I thought maybe someone already has?

I had some major failures with this recipe. I made the rice and lentils a few days ago, so they were definitely cool. I cooled the mixture 30 minutes in the fridge, so that was cool. I followed the recipe exactly as written. But for some reason, I have a powder that will not stick together. I did my best to squeeze it into patties to bake in the oven, hoping that they would somehow firm up, but they didn’t. Could my problem have been the variety of beet I used? (Candy Cane/Chioggia Beets – I didn’t know they weren’t regular red beets until I peeled them.) Could it have been my almond butter? (I used the “grind-your-own-almond-butter” kind from the grocery store.) Could my rice and/or lentils have been too undercooked?

They taste okay, but I need to eat them in a bowl with a spoon. I can’t put them on a bun, and I can’t even eat them with a fork. Any ideas what I could have done wrong? I’m want to try again, but I don’t know what to do differently to make them burgers instead of powder.

I made these with panko crumbs and tahini. I mixed together the ingredients and let it sit overnight and made the burgers the next day. They held together very well and I also got 6 burgers from the recipe. They were delicious and it does have that “raw meat” look. I ate them plain,no bun.

I put in the major ingredients into a calorie counter and if you are making 4 burgers, each is 207 kcals which is awesome! Can’t wait to make these with avocado slices and whole wheat sandwich thins. I love how much more food you can eat when you eat vegan!! No way a meat burger can even come close to being less than 400 kcal.

I am also chuckling at the Pulp Fiction reference (one of my all time favorite movies). Royale with cheese….what do they call a whopper? I don’t know I didn’t go to Burger King…

[…] my processor’s inaugural usage, I went with a hot-off-the-presses recipe from the PPK, the Quarter Pounder Beet Burger. My only other beet burger experience occurred at Northstar Café in Columbus, Ohio, when I was […]

These were soooo good! I’ve never made a veggie patty from scratch before, & I don’t love beets, but even with those 2 strikes against me-these ROCKED! I too subbed in some tahini for almond butter since I didn’t feel like making any. Also, didn’t have any GF pretzels so I used TJ’s low fat white corn tortilla chips(which have some rice flour in them) & processed them first. That may be why they didn’t stick together as well, but I kinda liked the corny flavor it added. I’ll try it the right way next time. I froze two un-charred ones, I’ll report back on how they thaw. Thanks again for all your vegan awesomeness!!! 🙂

Amazing. Declared in our not-at-all-vegan house as the best dinner we’ve had at home in months.
I stuck some patties in the fridge, and plan to make a pita pocket with leftover fries for lunch tomorrow.

Last night when I was preparing these there were all sorts of chuckles about ” all-beet burgers” from all my dinner guests. But it was I who laughed when everyone reached for seconds….and boo-hooed because there were no leftovers for lunch today! Such a great recipe.

making these tonight and i have 2 questions:
i don’t have almond (or others) butter in the house and you mention pb might be a bit too much. i’d like to use tahini so should i just use the same measurement?

do these hold well frozen? when it comes to homemade burgers, we usually just cook them up, dust with flour, wrapped individually and throw in the freezer.
think these will rock with the oven-baked onion rings.
(btw, i have all of your books and appetite for reduction is the best cookbook we’ve ever owned…vegan brunch also gets used once a week!)
thanks for your help!
rachel

Now, for a taste treat delight…….a leftover Beetburger, and some slices of leftover Porcini Crusted Tofu…all warmed up in a toasted onion roll with veganaise and any other delights you’re craving like radish sprouts, tomato slices, etc. and it’s a divine lunch.
I’ve never gotten tofu, but that recipe is bangin’…please more yumminess like that for tofu…please?

[…] after eating one similar to it at the Cheesecake Factory. I used a recipe from this site called Post Punk Kitchen. Only modified it slightly. I’m a huge veggie burger fan, and I loved these. I will […]

WOW! These were so so so good! I topped mine with sauteed onions and a sprinkle of Daiya and served with some smoked paprika and garlic roasted potatoes. It reminded me of stuffing on a bun… Yummy! Keep the great recipes coming!

I’ve made three batches of these since you posted and definitely have the ingredients for a fourth, and i’m single. And i want to eat them for breakfast, lunch and dinner but i reserve them for the latter two. ANYWAY, the last double batch i made were really crumbly and when i bake them/serve them they’re crumbly too. Am i doing something wrong or is there a way to make them stick together more???? I actually made a vegan “special sauce” and eat them with pickles and onions like the reminiscent “two all beef patties”. Absolutely love them, and all of your books and recipes.

Just wanted to share this: I made these for myself and my flatmate, which meant leftovers! The next day, I decided to experiment- I chopped up the remaining burger, some mushrooms, and some sun-dried tomatoes. I boiled up some wholewheat pasta, and meanwhile I fried the mushrooms, then added the chopped burger and tomatoes, some tomato puree/paste, and some of the oil from the sun-dried tomato jar- result? A tasty pasta-dish and no leftovers!

And we absolutely loved the burgers the night before, seriously as delicious as the vegan/vegetarian burgers at our local gourmet burger place.

[…] and demolished it before my brain could think about blogging (this happens too often). I made The Quarter Pounder Beet Burgers with steamed asparagus. I have been dying to try this recipe for the past week. Can I just say I […]

made these last night. they were, by quite a distance, the best homemade veggie burgers i’ve had. i didn’t use the almond butter suggested in the recipe, but they still held together quite well. we were also more “liberal” with our seasonings – rosemary, dried basil, oregano and red pepper flakes. i’ve been and on-and-off vegan, so i will i admit we enjoyed them with a slick slice of artisan cheese melted on top.

a couple of recommendations to fellow readers: these tend to be pretty dry, although a dab of ketchup or your favorite bbq sauce would work quite well. i would also try making smaller burgers. though the idea of a quarter pound veggie burger is appetizing, they were a bit gargantuan.

thanks for another great recipe, isa! i just bought vegonomicon, and you’ve won me over!

These made AMAZING veggie patties, some of the best I have ever had. They do look freakishly like ground meat! I added some cumin powder and we formed them into 5 equal sized patties, but we probably should have done 6, they were already soooo big!

I made these for my family, and they were great. The only problem was that they were a bit crumbly. Should I be pulsing more thoroughly, using more nut butter? What do you think I did wrong…or should I just accept the crumbles?

Could you bake these? I work at a vegan macrobiotic eatery/bar and I would like to try a modified version of these! We try not to use any oil, so I was thinking to bake them… these would be awesome with a cashew avocado cream!

I made these and the curry fries last night. It was an incredibly filling meal. The burgers held up really well on the grill, which was impressive. Especially since I made a double batch and just eyeballed the measurements. I do have to say that this is one of the messiest meals I’ve made. My nails are stained w/ curry and I keep finding beet juice all over my house.

I made these to celebrate the beginning of spring break (WHOOO) and they turned out awesome. I’m trying to switch to a vegan diet and i wouldn’t be able to do it without the help of your delicious recipes! Literally every recipe i’ve made from PPK or any of your cookbooks has turned out absolutely delicious. Thanks for spreading yummy cruelty-free food with the world!

OMG!! Great minds think alike! When I first became a vegan, over 8 months ago now, (best decision I ever made). I wanted a new way to make falafel without frying them, so now I make “falafel burgers” and to do that I was thinking, okay, what can I possibly use to make them perfectly round, all the same size and thickness?? I remember when my mom ran a diner and she had the hamburger patty maker thingie….. so I thought…… and thought… and then while in Cost Plus World Market I saw these round cookie cutters all different sizes in one little package. PERFECTION!!!!! (she says in an operatic kinda voice). Makes great little or big falafel burgers, will make kick A$$ Beet burgers, can’t wait to try this one! Thanks again!

I made these last week and they were fabulous! I also mad them gluten free by replacing the breadcrumbs with a slice and a half of Ener G multigrain bread that I whirled up in a mini food processor. My husband loved them (and he isn’t vegan)–but he is very open to trying most anything!! I had an extra and put it in the freezer (was already pan fried)–warmed it up in the microwave today for lunch!! Soooo tasty! Thanks for a great burger recipe!!

I’ve been cooking for my son who has been fighting cancer for three and a half years now. These “burgers” are a great recipe; they are a super way to add lentils and brown rice to the diet, while being absolutely delicious. I add whatever herbs are in the garden. I made extra brown rice and froze it as recommended. Thank you for helping me add another healthy meal to our arsenal of anti-inflamatory foods.

Hot damn. These are hands down the best burgers I’ve ever had. We had em in delicious bread with lettuce, carrot, red onion, cucumber, pickles, mayo, avocado, and then we died from an overdose of delicious.

Kitchen looks like a murder scene. Beet juice got the better of me….and the counter top, the floor, the stove…
Once the slaughter was done and we finally got down to the business of eating, it was apparent this was a justified homicide. SOOOO frickin’ good!

I’ve only been vegan for 6 months and I can honestly say that these are the best burgers I’ve had since I made the transition. The only thing I did differently was I added a teaspoon of chilli paste to give em a kick. Served on wholemeal sesame bun with red pepper houmous, lettuce, cabbage, onion, egg free mayo, and chilli sauce.

I made these for myself and my husband tonight and even though they are a bit of work, they are delicious! It was my first time working with beets. I accidentally measured the DRY rice and lentil amounts, so I ended up with tons extra once it was cooked. I also had 3 beets. So I made a triple batch and froze 8 additional patties for future meals. These are great, and even my husband (who is only slowly giving up meat recently) loved them. Thanks for creating this recipe.

Additional tip: I cleaned and cut up the greens from the tops of the beets and sauted them in olive & oil and garlic for about 5 minutes, and served them on top of the burger. YUM. Also, a good dose of iron!

These were great though I’m going to make 6 patties next time. I had the V’con fresh horseradish dill sauce that I used for the autumn latkes ( also awesome!) so I topped my burger with that. Sooo good! Thank you!

my friend and i made this after seeing it on your site — they were DELICIOUS ! we covered the bread in mustard and added a ton of toppings (sauteed onions, mushroom, tomato and a side of grilled zucchini)

You have to use fresh beets for this not canned. Canned would be too mushy.

These were really wonderful! I subbed tomato paste as Isa suggested so I wouldn’t use fat. I also baked them on parchment paper (400 for about 15 min on each side, then i turned on the broiler for about 5 min to crisp the tops and brown them a bit.)

I also made 6 big patties instead of 4 huge ones. I thought they were plenty big.

A friend came over to my house to make these for dinner. She immediately dubbed them “Gainsburgers” because they looked just like the little patties we used do feed our dogs as kids. Much as we laughed, these are the BEST vegan burgers I’ve made to date (that would be 8 years). Perfect texture, flavor and crispy on the outside. Sadly, there was and will never be any leftover for my sweet dog 🙂

WOW. Best veggie burger I’ve made yet! The 3 of the 4 kids didn’t care for it, but my husband wasn’t complaining as he ate all their leftovers! The fries you suggest might be the most awesome I’ve ever made and I think I will never make another fry again.

Wow wow WOW!!!! These were amazing! My children (8,14,and 17) also really liked them. I served them with sliced avocado, beet greens on top, ketchup and pickle. Will be making these again, very soon!! Thanks!!

[…] New York Times recipe for Beet, Rice, & Goat Cheese Burgers, and a Post Punk Kitchen recipe for Quarter Pounder Beet Burgers. I (sort of) followed their guidance, and created my own masterpiece: Beet, Feta, & Chive […]

[…] make sure to share it with your friends. We can use all the love we can get. Also check out this Quarter Pounder Beet Burger Recipe and make sure to check back here in a few weeks in order to get yourself a LaidBack Beets exclusive […]

I just found your website. My roommate gave me one of your cookbooks for chanukkah 2 years ago and i remembered your book! I am so glad you have a website where you post all your amazing recipes. I want to go back to being vegetarian then hopefully vegan and your recipes are so inspiring. I know i have a big weekend of vegan cooking to look forward too!

Sometimes I read comments on food blogs where everyone is raving about how great a recipe is (like chickpea cookies) and then I make it exactly as the recipe says, and it tastes totally crap. Now Isa my dear, I love all your books and as a new vegan they’ve been my kitchen’s version of Inspiration Point. But I was still going in to this recipe all defeated-like, saying all this effort and I bet it will turn out crap, just like every other veg burger I’ve tried. OMG OMG these are AMAZING. They held together! They didn’t turn to mush! That little hint of fennel poking through! I’m gobsmacked at the superness of it all. I’m so glad I went and stole my mum’s food processor with the shredding blade.

Made these for the first time in April. Have made several times since but tonight is the first time I had fennel in the pantry to complete the recipe. The hubby, having just taken a bite of his second burger, proclaimed “Honey, I know they take a lot of time to make, but eating these, I don’t miss hamburgers one little bit!” We have been vegan for 8 months thanks to YOU, Isa! Every recipe I make that is your creation is a hit. It amazes us that people insist on thinking vegetables are boring. Our carnivore neighbors wonder how we survive off of this “weird vegetable stuff”…and then we deliver a plate of leftovers to try.

I am not a vegan, although my wife is a pescatarian, I will tell you meat eaters that I was extremely sceptical while making this recipe (I made it with peanut butter instead of almond butter and added about 1/2 cup black beans) cooked it using about a tblsp of Worchestershire sauce and put it on a wheat roll with a slice of white onion and tomato, relish and ketchup. I was FLOORED with how good this is. Still got leftover lentils and beetsl; this WILL get made again!

instead of rubbing the fresh thyme between your hands try to dip it in boiling water for 2 sec, or rinse with water from water cooker, brings the flaver up so mutch its great! it works with all those bushy herbs.

I am impressed! and surprised! Who would think I’d be on a Post Punk Kitchen anything! I’m going to share this A+ recipe tomorrow with people who are learning to cook vegan. You have raised the bar for good tasting vegan patties, believe me I’ve tried MANY. I’ll be back again!

I have made these many times now since the recipe was first posted and love them every time, they are so delicious! This time I had them wrapped in whole wheat naan with a sort of curry sauce (yogurt, curry spices, veganaisse, apple cider vinegar, honey) spread on top of it and it was out of this world. Definitely the best veggie burger I have ever had, thanks so much for this recipe!

[…] is a time traveler from waaaay back. He must have traveled forward in time to 2012, made a batch of Isa’s Quarter Pounder Beet Burgers, then gone back to his own time and penned “Thought I’d Died And Gone To Heaven” […]

Oh my goodness. Oh my goodness beetrooty goodness, these are divine. And I don’t even like beetroot! I made big batch FOR MYSELF and put it in a bun with tomato, salad greens, onion, vegan cheese, tomato sauce and mustard. Tomorrow will be the hummus, then a Mexican inspired burger. Then I have four more patties to get through, I’m sure I’ll think of something… here’s my rundown, yes the photo is cringey:http://ruskindays.wordpress.com/2012/06/11/doctor-bryan-and-the-beet-burgers/

I’m a newbie vegan and Isa your books are recommended everywhere, and for good reason. I love them and the recipes I’ve tried are all awesomely super!

[…] this week compared to others, but I was adventurous again and made a beet veggie burger using this recipe from Post Punk Kitchen. (As a side note, I really like PPK for all the creative recipes and the […]

Just had to stop by and tell you that this is the best veggie burger ever! I HATE beets but tried it anyway because i’m yet to be disappointed by one of your lovely recipes. It was absolutely delicious and wallet friendly too! thanks Isa!

I just made these burgers, and wowzers! did they ever turn out fabulous! At first, I was feeling a little sketchy about the combo of beets, lentils, and rice, but I was way off base. These patties have a really nice, hearty texture, and the beet flavour isn’t overpowering (even though I love me some beets)… the result was a good, solid and satisfying veggie burger. They even stayed together really well in the pan (even after MULTIPLE flippings), which is an important criteria for veggie burgers in my books. Nothing is worse than crafting what you think will be a great patty and then having it crumble when try to flip it! The only minor downside to this recipe is that they take quite a bit of time to make if you don’t prep anything in advance, but the end result is well worth it! I definitely recommend this dish! So, kudos to you, Isa! Well done!

I can’t eat gluten, and didn’t have a breadcrumbs substitute on hand, so I made this without putting it in a blender and I pre- roasted the beets. I cooked it on the stove in a cast iron skillet. I used it as a taco filler in corn tortilla shells and added guacamole and a napa cabbage slaw. It was delicious. Thanks for a great recipe!

I doubled this recipe and got 11 good size burgers. Cook one up for dinner and it was dilicious! Now I have enough frozen for 10 more meals! Thanks, I wont be buying vege burgers from the store anymore!

Finally got around to making these with the bounty of beets from our CSA. my husband loves beets, me nit so much… but I finished the leftovers! Yum! I’ll be turning the rest of our beets into burgers very soon. Thanks for sharing!

I’ve made these 3or 4 times. they are amazing! delicious to vegan and omnivore alike. i use crushed fennel seeds and i think that half a teaspoon is a bit much. i use around 1/4 tsp maybe a bit less. i also use dried thyme so i use a bit less there too. but they are great. would definitely recommend, and have. a nice char on the outside puts them over the top!

[…] world of veggie burger recipes. My beet burger recipe is inspired by Isa Chandra Moskowitz’s Quarter Pounder Beet Burger, which you can find on her website, the Post Punk Kitchen. I am indebted to Ms. Moskowitz for […]

I substituted kidney beans for the lentils, and added cumin to the spicing (as I think it really has an affinity with beetroot). We cooked them on a barbecue and they held together really well! They went down a storm with veggies and omnis alike. Best veggie burgers ever. The iron-rich beetroot taste makes it a good substitute for a meaty burger as it’d go with all the same strong seasonings (e.g. mustard, horseradish, garlic).

Best veggie burgers I have ever tasted! Only had peanut butter on hand, so I made them with that, and they turned out GREAT! This recipe is going into my weekly rotation for sure!!! So happy with them 🙂

Just found this website thru the new Forks over Knives cookcook & boy am I thrilled! This recipe is making my mouth water. One of my daughter’s favorite veggie burgers is from Pinon Grill & uses beets. I think she’ll just love these! Can’t wait to start making your recipes which are making my mouth water! These will make eating plant based a breeze!

Awesome beet burgers! Been wanting to try these ever since i saw the recipe posted by a friend on facebook. So very very good! 4 stars! Even my meat lover hubby liked them, so much so he had to have seconds. WoW! And he hates beets! ‘Twas a success, will most definitely do this one again! Used poultry seasoning and curry for spices. Superb!

[…] through my fridge & I found: arugula, basil, grape tomatoes, & the leftover mixture from the PPK’s Beet Burgers I made last week. I’d already made my mind up about the pasta, but knew the window of […]

[…] pretty they are!! I am having lots of fun making weird garden-inspired meals. Today we are having these beet burgers from Post Punk Kitchen. I made them yesterday, doubled the recipe, and had 8 burgers to freeze. They look and smell […]

Made these exactly as instructed along with the curry fries and they got rave reviews, even from a die-hard meat-eater. We were all impressed at how well they held together. The only thing that would have made it better would have been a slice of tomato.

They were beautiful, and even worked in my burger press. I was excited to try it out (even though it was made for meat), and it worked perfectly!

I made these last night on the grill. I followed the recipe perfectly as I do for all new recipes to decide how to tweak them the next time. They grilled beautifull. I made sure the grill was super hot before putting them on and only flipped them once. They were not goopy or tempted to fall apart at all! THe first two I grilled I put in the freezer for 10 minutes as I had just finished preparing them about 30 minutes before grill time. I grilled the rest after they chilled in the fridge for an hour. Next time the only thing I will change is I will add more spices. And a miso sauce! Oh, and I used tahini instead of almond butter and it was amazing!

These are the greatest burgers I’ve ever come across. My omni father has been demanding more since he polished off the final 2 & what crumbs were left of the plate. (no joke.) I already have plans to remake them tomorrow & on Sunday. Probably a double batch for Sunday. I’ll be testing them as sliders for tomorrow though. Followed the recipe to the letter & wouldn’t change a thing! My father (again) who is never happy with anything & always wants to make changes to recipes to “improve” them says not to change a thing! SHOCKING! and a huge compliment. Awesome-sauce. Thank you for this recipe!

[…] Canola Oil, Dipotassium Phosphate, Titanium Dioxide, White Vinegar), then simply make your own veggie burger, vegan dish or vegetarian meal at home with lots of vegetables, grains and legumes! This kind of […]

[…] A friend of mine started off our cooking club w/ a lesson on how to make these vegan beet burgers. They were delicious! I know, who would’ve thought that beets would taste SO amazing as a “burger?” She served it with a homemade ketchup and some roasted sweet potato fries that had a touch of smoked paprika. Here is the “burger” recipe she found via the Post Punk Kitchen. […]

holy smokes, these burgers were amazing!!! i made them last night — one bite and i have a new favorite dish. i made a few substitutions since i didn’t have all ingredients on hand. i use jasmine rice instead of brown, ground cumin instead of fennel, and gluten free bread crumbs. i love beets, but for those who dont, there is no beet-y taste in these burgers. all i taste is deliciousness!!!! my mouth is in love. thank you

I made these the other night and made a double batch so I could freeze the extra patties to have for future quick meals. They turned out great, and my omnivorous hubby proclaimed them the best veggie burger he’s had so far and gobbled his down with much relish. I thought they’re really good, too. I cooked a frozen one since and it cooked well without falling apart. I used ground almonds because I didn’t have almond butter, soI had to add a little more liquid to make them stick together better, but that was a minor adjustment.

Have you ever tried this with black beans?
I think I’m going to try it with black beans…
I’m really digging this blog. I’m a recent vegan, and I’m not in to the whole “substitute” thing – like vegan cheese, tofu everything, etc… It seems like that’s sort of your style.

I’d make these again, but next time I’ll cut the thyme down to .25 t. It was really overwhelming. All I could taste was the thyme. Thank goodness my son is a little sick. I could convince him to eat it, since I often make thyme tea with honey for him when his throat hurts….. A great recipe, though!

Wonderful! I made them Oktoberfest burgers by serving with vegenaise, tomato slices, horseradish mustard, and sauerkraut. I also made a small plain one for my dog, who loves beets, and he munched it right up and then drooled on my knees while I ate mine.

Can I replace the almond butter with peanut butter? or will that taste weird? or is there something else I should replace this with? I want to make them in bulk for the cooperative I live in and almond butter is too expensive for those purposes 🙂

[…] through that period and I have always trusted her recipes. I tried the recipe for Beet Burgers from her website and it is phenomenal! They are hearty, tasty and thoroughly satisfying. They did not fall apart or […]

[…] christen our new oven by having some friends over tonight. James will make burgers, I have homemade veggie burgers for any interested parties, various salads, and CHILI. Yes, friends, fall has come to Athens. […]

Excellent burger and you are spot on that it tastes like a veggie burger, it’s exactly true. I usually make my own mix inspired by the ingredients list from the 1970’s frozen Sunshine Burger, whose last ingredient was love, and whose packaging I saved all these years. I like the idea of beets instead of carrots and this was a real success.

I used peanut butter because the line at trader joes was out the door so I couldn’t get almond butter for less than $18, and the tahini has disappeared from my house, quite mysteriously. Cooked up mushrooms in the same pan for a topping. Thanks for your vegan recipes, always inspiring and always beautifully thought out.

My husband thought these were Facebook worthy and posted a picture of them before I cooked them with the following caption, “Where’s the beef? Beef patties? Think again, beets, lentils, rice and spices.” Of course a link to this recipe.

I double this recipe form it in a loaf pan, bake, slice, and use it with mashed potatoes and gravy or on sandwiches. It is good cold or hot. I have substituted other veggies in place of the beets or varied the seasonings depending on what I am craving. My carniverous boyfriend even liked my Thanksgiving version of it.

i came across this recipe awhile back and have thought about it everyday since then.. THEY LOOK SO GOOD!! This is probably a dumb question.. but is there anyway to make them without a food processor? Would finely chopping work or perhaps a blender? I’m newer to cooking and I don’t have all the jazzy stuff yet, but I can’t stop thinking about these dreamy burgers!!

Sorry, these didn’t live up to my expectations. I prefer the Beet and Potato Cakes in Jack Bishop’s “Vegetables Everyday” (yes, a different concept). My three year old grandson and I make your pancakes EVERY Saturday morning!

I just made these tonight with orange beets and orange lentils. They looked like chickpea burgers! They were by far the firmest veggie burger I’ve ever made. I think its the brown rice. I tripled the salt, but thats just me. This is my go to homemade veggie burger from now on!

Holy crap. These are good. I’ve never eaten beets because I’m still traumatized from the horrible smell of my mom pickling/canning them when I was a kid, but I had to give them a shot finally. Wow! I went a little heavy on the thyme and fennel and they tasted like PIZZA BURGERS. Highly recommended.

O.m.g. Delicious!!!! I used panko breadcrumbs (extra on the outside) and my husband was convinced I put bacon bits inside the veggie burger! Haha. Thank goodness I doubled the recipe and used the leftover mixture to make “meatballs” which we thoroughly enjoyed with some whole wheat spaghetti and mushroom sauce 🙂

I made these beet burgers yesterday! I didn’t have bread crumbs on hand so I used some graham flour and a bit of wheat flour to get them to stick together a little more. When I fried these babies up, they stuck together like no other homemade veggie burger I’ve cooked! They smelled great and the taste was wonderful. I had mine on a whole wheat bun with ketchup and Swiss chard. I think these are my favorite veggie burgers and they inspired me to incorporate beets into my diet more often! 5 stars from me!

Made these several times in the last year, and my boyfriend has become completely indifferent to all other veggie burgers. BTW, to extrapolate on some of that sans food processor “finagling” … If you grate the raw beets with a regular ole cheese grater and then hack at the beet/rice/lentil mixture with a paring knife in a mixing bowl (while slowly rotating it), that works splendidly. And works out those forearms. Thanks for the recipe!

These are awesome!!!!!!
Just made them for lunch. I’m low carb vegan girl, so I had to make adjustments the way I always do, and they still came out great
I’d never cooked with beets before, this was my first time. Will def be making these over and over, thanks so much for the recipe:)

Made these today for a second time (still low carb) and added in a bunch more vegetables. They still came out well, so glad! Am now totally obsessed with beets and will be Googling tons of vegan beet recipes:)

Just made these, excited to fry them up, I just had a tip to share: I was looking for something to use as mold for the patties, but my biscuit cutter was too small, so I used an old Earth Balance container and cut several rings out of it depending on the size of patty I wanted.

yes these burgers are crumbly but, as they say, if life gives you lemons, make lemonade. i found that this recipe makes excellent crumbles for veg tacos etc. just break apart the burgers, once they are cooked as per the recipe, in a skillet and heat them up a bit perhaps brown them a bit more, and the crumbles are ready to go.

These were great!!I I used 1/2 cup of dried black bean and ginger seasoning I had purchased instead of almond butter, which I didn’t have, and for good flavor boost as well as ww bread crumbs ’cause I don’t do white bread . I used my green star juicer food processor screen, but it came out a little too smooth for my liking, as I prefer a little chunk! I tried another variation of the same without doing any type of food processing , but using gluten flour, or wheat meat in place of bread crumbs as I’m not gluten sensitive and just discovered this a couple of weeks ago and been trying all sorts of variations on it also. Well this actually made a perfect burger for me as it had a real meaty texture(not spongy or chewy as I usually get with the wheat meat) so now I’m on a roll. Next, I’ll try carrot and beet half and half; maybe carrot and
or beet with cabbage. Yes, this was just the right amount of wheat meat for perfect burger texture and tastes great–there’s no stoppin’ me now!! Now that I have a perfect base using most of your recipe ingredients, I’m going to make a bunch and freeze after cooking to have on hand and save time at dinner for me and mom (she loves them too!)
I tried the fries without curry but other spicey flavors– but didn’t let them boil long enough because I lost track of time so they were a bit hard in places–but I’ll try them again tomorrow. Thanks so much for your expertise and may God continue to bless you and yours. Grandma Shelley

Sounds good but I can’t eat onions, lentils or beans and don’t like brown rice. I love beets. Perhaps there is something else I could use to hold it together, reg. rice perhaps? Anyone have a suggestion.

I CAN believe how amazing these burgers taste because I have your Veganomicon book, and everything I’ve ever made from that book has been excellent. But, at the same time, I CAN’T believe how amazing these burgers taste! (just because they are THAT good!)
thank you so much! I will be a hero tonight at dinner. 🙂

Once again, thank you for yet another excellent recipe! These are Delicious! Great taste and texture! Even my husband (who is vegan at home because I’m the cook but isn’t strict out in mixed company 🙁 was freaking out over these. And he doesn’t even like beets. I think I am going to be craving these regularly! Another great recipe to put in rotation at my house!

Eventually got round to making this. The issue I had was finding raw beets. Most shops only sold the pre-cooked ones in the vacum pack. Luckily, I was walking past the old fruit and veg shop I worked in whilst at University and decided to quickly pop in and not only did they have raw pink beetroots but also golden beets! I just went with the pink beets as per the recipe but I’m going to pick up some golden beets too and retry. Will report back with my findings!

[…] diners are constantly on the prowl for alternative veggie burgers. This quarter-pounder beet burger from the Post Punk Kitchen certainly qualifies. Try one with horseradish sour cream and a handful […]

Another masterpiece, Isa! The whole family loved these. My husband had seconds and contemplated thirds, but decided to save one for the next day’s lunch. When I make these again (and there will be many agains) I will make extras for the freezer. Thank you for the delicious recipe!

I have not made this recipe yet, but I have added beets to my burgers before. I found it’s mostly for nutrition and it adds a lovely color to the meal. If you do like beets, I’m going to say it will not effect the taste of this burger. I’d give it a try.

I love golden beets! Milder than the reds and of course no staining! I suggest anyone with an aversion to the reds seek out the golden variety.I am going to try this recipe with goldens and post the results!

these are FANTASTIC! GF substitutions: i used Glutino brand bread crumbs, which are really just really fine cornmeal crumbs and 1 tsp xanthan gum to really make the beet mix nice and sticky. they held up really well in the oven, and i finished them off in the grill pan. i also added a good dose of tapatio and grill seasoning to the mix as well.

I made these on Monday and really liked them! They tasted even better the next day. I totally forgot the almond butter but they held together really well and, best of all, my kids gobbled them up. My husband smiled politely and ate slowly…but what does he know?!

As I made them I thought they might be too dry and crumbly, but they turned out perfectly once I refrigerated them. Even Surly Stepdaughters ate them with nothing more than the usual complaints (“why don’t we just go to McDonald’s like normal people?”). I had no fennel, but the flavor was still delicious. Next time I may try spicier concoctions. Thank you!

I made these and the garlic curry fries for myself and a vegan friend and they were absolutely delicious! I am not vegan myself, but actually found these tastier than a meat burger. I’m definitely going to make up another batch to freeze… like today.

I pulsed the beets, rice and lentils as directed and set aside, then put the onions, garlic, breadcrumbs, etc into the food processor to chop them up finely. As has been said, the texture is so much like raw ground beef it’s scary.

Loved these – as beet lovers we were surprised they didn’t taste much like beets. Next time, we’ll make the patties thinner so they fry up a bit better (the crispy bits on the outside were very tasty.)

Oddly enough I came back to this recipe while trying to figure out a way to make a vegan “black pudding” for St. Patrick’s Day (after reading some company making one with beet juice rather than blood).

I made these last week and they were so good! My boyfriend is the kind of guy who thinks no meal is complete or filling without meat, but even he loved them 🙂 I’m actually making some more right now! I follow the amounts of beet, rice, bread crumb and lentils so that I don’t mess up the texture, but I add my favourite burger seasoning spices like Lowry’s and smoked paprika…Can’t wait for warmer weather so I can try these on the BBQ!

I made these tonight for a small dinner party of vegans and non-vegans. Amazing! These are the best veggie burgers I’ve ever had. Thank you! A revelation this site…every recipe I’ve made is beyond delicious! Best recipes out there…period.

Mine crumbled in the pan when I was trying to cook them 🙁 I did form them firmly with my hands. I can’t work out what I did wrong. The only thing I missed out of the recipe was dry mustard because I couldn’t find it and I don’t particularly like mustard anyway. What can I do to avoid this happening next time? What did I do wrong!?

[…] participate in making a world that has a place for everyone. TRY THIS POST PUNK KITCHEN RECIPE Quarter Pounder Beet Burger TOWARD A TRULY FREE SOCIETY David Graeber: Myself, I am less interested in deciding what sort […]

I thought I saw a yellow raisin in there (food processor photo) and I got sort of excited – and that got me thinking… Perhaps I am totally nutso but is anyone with me that some golden raisins would be kind of amazing here? Maybe sub curry powder for the dry mustard? Cashews instead of almonds? I am totally feeling this….

I made these for dinner today, and they are awesome!! I must admit that I was surprised how good they were. There’s this sweetness that really adds to the burger. Definitely passing this recipe around to friends and family!

These are the best burgers I have ever had. Absolutely perfect. They held together well, not mushy, which is a problem I have encountered with many homemade veggies burgers. I love these so much. So did my husband, who complains about beets, I would say the beet flavor is not super strong by the time it’s mixed with everything else.

A comment about the almond butter – I usually have almond butter around, but it’s sweetened/flavored. It might not have been bad in this, but rather than buy a whole new jar of unsweetened, I was able to find a single serving squeeze pack at the store, and the serving size is 2 Tablespoons as called for in this recipe.

After having bookmarked this recipe a long time ago, I finally tried it today. What a truly wonderful burger! It really highlights the beet in a non-sweet way and the rice and lentils are perfect accompaniments. The best veggie burger I have had hands down! Thank you!

[…] burger recipe from the Post Punk Kitchen that looked outrageously good as well. It is a recipe for quarter pounder beet burgers and they seriously look amazing! But instead of those massive quarter pounders I decided to […]

Made these last night. I doubled the recipe once I was done grating two beets since I ended up with just over 2 cups. I was sticking to the recipe pretty well until I decided to use frozen raw wheat germ instead of very fine bread crumbs. I would recommend against this because they are too strong. I tried to compensate by adding more black pepper and some liquid smoke, and while that helped I couldn’t help but wonder what taste I might’ve been missing underneath. I used the already steamed (and chilled) lentils from Trader Joe’s (package doesn’t say what kind they are) and they worked really well.

I made these burgers this week and I LOVED them! So happy I made a double batch. I used tahini instead of almond butter and gluten free breadcrumbs. I have a sister who cannot eat beets so I made a third batch with a sweet potato instead of the beet and they were delicious. Some of my family liked the sweet potato version better but I love the beets. I served the burgers with a homemade avocado mustard sauce. Thanks for the awesome recipe!

Wow,I just found your blog. Totally Groovy. I’ve been working on my veggie burgers. My mainstay now is plantains and lentils.I live on a rainforest island in Panama so I just pick my plantains right from the tree.Can’t wait to try your recipe! Beets,such a clever idea.

Hi Isa, I read all the comments, but didn’t see the answer to three questions:
1. Would canned lentils work as well, thoroughly drained?
2. Is it better to freeze them cooked or uncooked?
3. Do you use short or long-grained brown rice?
Can’t wait to try these — thanks so much for the recipe!!!

Disregard my previous post — made homemade lentils (instead of canned — yummy), used Lundberg yellow rose brown rice (a medium grain rice which we always have in the fridge), used roasted garlic instead of minced (always have roasted garlic on hand), left out the fennel because we didn’t have any.

Made 6 patties, baked half and fried half, and don’t have to worry about freezing because we ate all but one between the two of us…

The verdict (as if eating all but one didn’t say it all) — best veggie burger of all time, no contest!

[…] love homeade veggie burgers, and actually really love the ones that have beets in them. I saw this recipe, quite some time ago, and thought this weekend would be the perfect time to give them a go. They […]

Just made a quadruple batch! ( I had a lot of rice, beets and lentlils) and they all came out amazing! I didn’t have a cast iron skillet so I actually used a regular pan so I didn’t really get the charred look for my burgers but I think they still taste really good! What a wonderful recipe! Thank you!

[…] Veggie burger: Any veggie burger will do the trick! Store-bought or homemade. If you are buying one, READ INGREDIENTS! Lots of veggie burgers are not vegan because they have egg or occasionally cheese. Look for ones made with whole ingredients such as whole grains, beans, nuts, seeds and of course, veggies. Also if you are watching your sodium look at that too because all frozen prepared foods can be high in sodium. Better yet, make your own! *note: if you are not going to eat all the veggie burgers just cook what you want and keep the rest of it in a plastic container in the fridge…just cook them when ready to serve! The one pictured is the same as the raw veggie burger recipe I just posted but I cooked it (just in a small frying pan on medium-low heat a few minutes on each side–be careful because it’s easy to burn it like I did…notice the blackening…but it was still tasty! There are tons of great veggie burger recipes out there! Here are just a few: beet burger […]

Made these today for the 4th. Delicious! I had big and mini star cookie cutters. My toddler loved his “star burger nuggets.” Only thing I changed was using prepackaged gluten free bread crumbs. Sometimes GF subs can go tragically wrong…not this time!

These were delicious. I used quinoa instead
of brown rice because I had a load already cooked,
but otherwise followed the recipe exactly.
YUM – so substantial and satisfying. Thank you, will be making these again.

These are awesome – we made the burgers for dinner this evening. We did a fancy presentation and served them on top of polenta in a stack (am allergic to wheat anyhow) and topped ’em with a bit of home made plum chutney to tart them up ! The burgers are delish. Thanks for the recipe – this finally got my husband to join me in eating a vegan meal 🙂

These are amazing! The only thing I changed in the ingredients was to use 1/3 cup mix of protein powder/chickpea flour in place of the breadcrumbs. I also baked them instead of pan-cooking. Lined a cookie sheet with parchment, put the ring mold down, filled with beet mixture. Cooked at 400 degrees for about 10-15 minutes, flipped the burgers (use a wide spatula and another one on top so they won’t fall apart), and then cooked at 350 for 20-25 mins. Thank you!

These were a hit…my teen daughter said like falafel, but with more interesting flavors. I made one batch w/almond butter, one w/tahini, also good. The only thing…a lot more work & time than I was expecting, especially on a hot day…I did cook the lentils and rice early in the day. I also found I needed to pulse/process a lot more than 15-20 times, but it was amazing how much it looked like ground beef. Great recipe.

just made these tonight, we LOVED them! great recipe. one of very few vegan burger recipes I’ve ever made (and I feel like I’ve tried them all) that doesn’t fall apart AND is still vegetabley:) We will definitely be making these again and again, they’re ideal for variations too. Thanks Isa, you’ve done it again, a new classic!

[…] a lot of cooking lately. Unfortunately, its a lot of the same old – curries, sautéed kale, Isa’s beet burgers, etc. Today, I really wanted to do two things: a) something different and b) utilize the wonderful […]

I had a lot of beets and had already made 16 beet burgers, so I decided to use this recipe to do something different. I made beetloaf! I added mushrooms, celery, more sizable onion pieces, and tons of fresh herbs. I also added a tiny bit of soy sauce, liquid smoke, and chipotle hot sauce. I glazed it with a puree of sun-dried tomatoes and fresh basil. Baked at 350 for 40 minutes (glazed in the last half only). I served it with a mushroom zinfandel gravy that I also enhanced with fresh herbs. I highly recommend! On the side I did a baby beet green salad with fingerling potatoes, blanched green beans, and a creamy toasted walnut dressing (a recipe I got off my CSA sheet), I enjoyed them together.

I made this the other day and the burgers were great! Used my gluten free bread for the crumbs and it still turned out ok. I also made sure to cook the sides of the burger, like Gordon Ramsay! Unfortunately I couldn’t find almond butter in my Thai stores, so had to do without.

[…] in October for Vegan Mo Fo when I was blogging about burgers and the recipe I always use comes from Isa Chandra’s Post Punk Kitchen Blog. Since it’s not my recipe I’m not going to share it here but you should definitely […]

This will probably not be posted because it’s a negative comment, but I wasn’t crazy about this burger, sorry!! a waste of good ingredients. I will stick with your Beet Burger recipe, which is awesome!!! but this one is a miss.

The first time I made these I followed the recipe completely. They were great.

Tonight I used peanut butter, threw in some liquid smoke, and baked them in the oven cause it was too hot out to fry on my stove top. They were awesome!I I also subbed barley for brown rice, because that’s what I had. OM NOM NOM. The basic recipe is endlessly adaptable. Isa does it again.

I come back to this one time and time again. It is my favourite beet recipe (from anywhere) thus far. I have also shaped them into mini falafel sized morsels accompanied with hummus for parties and pita! Thanks Isa!

OH DEAR GOD!!!!! These are so delicious, it’s hard to believe they can be so very good. I have been making them since the original post, and I still find my taste buds singing at the top of their little lungs (and they are VERY little) when I eat one of these bad boys. Have I told you lately how much I love you, Isa? Clearly, if I have to ask that question, I haven’t told you enough!!! I LOVE YOU!! Thank you so much for making these……

My boyfriend has made this recipe a few times and it’s really good! Tonight I did it again but I substituted quinoa for the rice and buckwheat flour for the breadcrumbs to make it gf. It turned out lovely! I just wanted to let everyone know that this variation worked as well as the original! Not quite as much bite but still really good!
Thanks Isa!

the taste of these burgers are cussing fantastic. however, i have made them at least three times and they are always super crumbly. is there anything that would help make them stay together better? more almond butter maybe?

Dear Isa….
I have been soo weary lately making vegan recipes.. Tasting them .. And then throwing them in the trash! But tonight… I had hope as I shredded the beets and diced my onion up for this burger. I cooked it in my trusty cast iron pan and when I took my first bite the angel choir started singing!! OMG!!!! Sooo GOOD!!! Thank you for this recipe which satisfied my stomach and my soul! Utter deliciousness!! You make me want to throw away all my vegan cookbooks except yours!! Love you Isa!!

I made these yesterday and they were amazing! They have such a savory flavor and such a wonderfully firm “bite” to them. This is a great recipe and now I’m thinking about making them for my day after Christmas dinner which is when my vegan tolerant friends come over for a surprise dinner.

The one downside of this though is that dark chocolate is quite bitter without
the sugar content, and so one variation to this recipe if you
do choose to go down this route is that you should also add in two tablespoons of a sugar free
substitute into the main ingredients of the Sugar Free Chocolate Smoothie in order for it to taste good.
Directions: Combine ingredients (except for chocolate chips) in blender and blend until smooth.
1 ripe banana 1 tablespoon of honey (not for children
under 1).

Just so you all know…I’m so excited it’s January…..there are beets galore!!!! Having just consumed my 175 millionth beet burger (from this recipe….only), I am in total love, and I mean LOVE with these beauties!!!! These are the bomb…so if you’re bumming about the cold, snow, and ice (who isn’t?)…make some of these burgers, make some oven roasted potatoes (cut ’em like fries) and have yourselves a carpet picnic. The days are getting longer…….

So, i am not a vegan, please dont judge, but my guy and i are eating more veg and vegan alternatives. I have found that the few recipes that i have tried of yours are amazing and we dont even miss the meat really. Im making the beet burger tonight, and your Portobello burger from you book is so delicious we devoured them. Thank you for making vegan options so appetizing, and downright cravable.

Hey there, I wanted to tell you I made these burgers today and they were AWESOME. My family isn’t vegan…probably closer to paleo because of dairy/nut/egg/gluten allergies. But eating meat every meal gets really old (and expensive) and I came looking for a good non-meat dish. I had all the ingredients (or close enough) so I made a batch. Then I made 3 more batches and am currently frying them up in avocado oil and will freeze for lunches. I just didn’t have the fennel seeds, but you would never know. Also, the second batch I added Worcestershire sauce which I REALLY liked. Also, I used crushed rice chex cereal instead of the wheat crumbs, and I whipped up some sunflower butter to use which worked just perfectly. I grew up eating a lot of veggie burgers (pescatarian family) but I haven’t been able to buy most because of the gluten or soy (allergies again). So these worked with all those food restrictions. I’m looking forward to making the cheese, but I want to wait until I get some agar powder. Thanks again!

I just made these for my two-year old toddler and husband. The only thing I did differently is to sprinkle 1/4 teaspoon of Trader Joe’s South African Smoke Seasoning Blend and reduce the salt by 1/4 teaspoon. We all LOVED it and my son (a picky toddler) devoured it and kept signing for more. We love meat, and this is one of the first two we’ve tried from your website, and I must say, it tastes better than more meat burgers. Slowly changing our daily menus to healthier food for us and our son.

I made two burgers out of the mix, topped with vegan mayo, lettuce, tomato, and avocado and it was amazing. But as i was making those dirst two burgers for myself and the hubs, i couldnt shake the desire to make tacos. And oh my gosh, it was unbelievable. Added come cumin, paprika, extra garlic powder fried it up like ground beef and topped some cute little corn tortillas with it. Added some lettuce, tomato, avocado, cheese, and hot sauce and i swear we could have eaten our body weight in tacos.

These are beyond anything I could have expected! So delicious and with such great texture! I had made them before but taught my daughter and her boyfriend how to make them last night. They were so impressed with the flavor and texture! We made a salsa of red onion, garlic, serrano chilis, lemon juice and salt…WOW! I can’t wait to make these again!

I made these today, my second batch of them, and they are excellent. It is a perfect recipe for using the multitudes of beets we received in our CSA share. I love beets, but there’s only so many times I want them roasted or added to a salad and I’ve never been a huge fan of borscht no matter how many ways I’ve tried it. But these burgers — perfect. The crunch of the onions and the addition of fennel gives them that extra 10% of tastiness. I also recommend the garlic curry fries that Isa links to above – a perfect pairing.

As an aside, I tried to pin one of the beet burgers but pinterest reports that the photos are not pinable.

I considered making these burgers for a long time, but was turned off by the amount of work it looked like especially because I don’t have a food processor. Today I made them, chopped the beets fine by hand and mixed everything with a hand mixer and they were terrific! Thank you for this wonderful recipe. I will certainly make them again.

Isa, you surely do Does It, don’t you!!! Thank you for putting these in your new (killer good) book!
I truly love these, and my omni roommate ate ALL OF MY LAST BATCH!!! The nerve!!! So here I am in the midst of a doozy of a storm (expecting 2 feet of snow!!) making a triple and a half recipe. Yes, my beet was that big!!!

[…] Changing seasons and jobs in collaboration with holidays, graduations and friendly get-togethers have me off schedule with the blog. I’m trying to get back on track with my weekly posts; I’ll start back with this somewhat belated write-up of my latest Isa Does It recipe pick, Bistro Beet Burgers. The recipe in full has also been posted on Isa’s Post Punk Kitchen website. […]

This was completely amazing. one of my favorites for sure! I used golden beets so didn’t get the raw beefy looking mixture or awesome color but the flavor is amazing! I’m eating them re-heated and they’re perfect. I used a burger shaper to make them burger shaped and that worked out great. These burgers held together better than most other vegan burgers i’ve tried!

These were fantastic! Just got done grilling them up. I chose to use coconut flour instead of bread crumbs. Also didn’t have thyme or fennel. Substituted nutritional yeast, some mustard and a little bit of ketchup. Topped them with avocado and alfalfa sprouts. Thanks for the recipe!

These didn’t stick together well enough to make burgers, but I mixed everything together and made a kind of taco filling that I made sloppy joes with. I thought it was excellent, even though I didn’t get exactly what I was expecting!

Hi! I know you posted this a couple years ago, but I just came across your recipe b/c I’m looking to change up the one I already make. These sound delicious! I want to make a batch to freeze for after my baby is born so we have an easy meal to throw together while half awake from all the feedings! 🙂 Should I pan fry them first before freezing, or form into patties then freeze uncooked? Thank you!

I’ve made these babes quite a few times now, great for work lunches! Just thought I’d add – in the middle of cooking the beet burgers today I realised I was out of bread crumbs. I substituted quinoa flakes the last minute and they turned out great! Also hand shredded everything this time around (just moved house and food processor is burried in a box somewhere), tedious but also turned out great 🙂

Wuh wuh wait a minute. Royale with cheese? You just won some major cool points. That is one my fave movies like evah. I am making these the next time I go grocery shopping. Incidentally, the chocolate chocolate chip cookies are one the most requested cookies I have ever made. You rock. My husband also likes this quote, “My girlfriend’s a vegetarian which pretty much makes me a vegetarian.”

Isa I made these and my husband and I love them. He is a meat eater and he says these are the best veggie burger ever. I will make them often (and I even hate lentils but you can’t taste them in the recipe). Thank you so much.

[…] and texture was so delicious that I have been dying to try making one of my own at home. This Quarter Pounder Beet Burger from one of my favorite vegan chefs, Post Punk Kitchen, looks like a great recipe to […]

I’m a recent convert. I tried this! It was soo great! Few things different though. Just used what I had on hand…red and white striped beet, one whole onion. dill instead of fennel and grounded oats instead of breadcrumbs! I would like to try with fennel one day. I think this is a great recipe to switch ingredients around and it’ll still work. Thank you so much!
Ian – red and white beets are not as sweet so there was no over-sweetness. They look like christmas candycane flakes when shredded up too-crazy!

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[…] at hundreds of possible recipes that could work, but what caught my eye was Post Punk Kitchen’s Quarter Pounder Beet Burger. I found myself intrigued by the leopard-print knife-wielding Isa Moskowitz, who combined words […]

[…] Posts: 1,751 These are some of my favorite veggie burger recipes I have tried: http://www.theppk.com/2012/02/quarte…r-beet-burger/ (this one is not totally gluten free with adding the bread crumbs but you could substitute oats […]

[…] arms. Do I really need to tell you what that little muffin-shaped meatless meatloaf is? It’s The PPK’s beet burger recipe baked in muffin tins at 375 degrees F for about 20 minutes. Me? Obsessed with a recipe? […]

[…] PPK Beet Burger! I know, I know. I have blogged about these so many times, but they are so tasty they deserve all the attention! Besides, this time I took so many shortcuts that they came together in four or minutes (plus cooking time) which makes them worthy of another mention. Right? Right! There was some cooked brown rice in the fridge, along with the little precooked beet, and what was left of a can of lentils that I had used to make an individual cottage pie a few days ago. All I had to do was mix it all together, add the seasonings and cook’em! I was a bit worried that the cooked beet was going to make the patty a bit too soft, but it was still perfect. One small cooked beet was enough to make one burger. […]

[…] that burger! Look at the color! It’s so beautiful and enticing! These are the PPK’s Quarter Pounder Beet Burgers, but made as (six) tiny little sliders. They are so forkin’ good! I was skeptical of the […]

[…] arms. Do I really need to tell you what that little muffin-shaped meatless meatloaf is? It’s The PPK’s beet burger recipe baked in muffin tins at 375 degrees F for about 20 minutes. Me? Obsessed with a recipe? […]

[…] PPK Beet Burger! I know, I know. I have blogged about these so many times, but they are so tasty they deserve all the attention! Besides, this time I took so many shortcuts that they came together in four or minutes (plus cooking time) which makes them worthy of another mention. Right? Right! There was some cooked brown rice in the fridge, along with the little precooked beet, and what was left of a can of lentils that I had used to make an individual cottage pie a few days ago. All I had to do was mix it all together, add the seasonings and cook’em! I was a bit worried that the cooked beet was going to make the patty a bit too soft, but it was still perfect. One small cooked beet was enough to make one burger. […]

[…] that burger! Look at the color! It’s so beautiful and enticing! These are the PPK’s Quarter Pounder Beet Burgers, but made as (six) tiny little sliders. They are so forkin’ good! I was skeptical of the […]

[…] some of you, that’s because last year during Vegan MoFo I couldn’t stop blogging about Isa’s beet burgers. Obsessed? A little. This time I made little beetloaves and paired them with Bianca’s Memphis […]

[…] some of you, that’s because last year during Vegan MoFo I couldn’t stop blogging about Isa’s beet burgers. Obsessed? A little. This time I made little beetloaves and paired them with Bianca’s Memphis […]

[…] like I do, these are the nuttiest burgers who ever nutted. These were inspired by the wonderful Quarter Pounder Beet Burgers from the PPK. They are pantry burgers because they are made with pantry staples and no fresh veg. Fresh […]

[…] was first gifted beets, I was puzzled what to do with them. The PPK came through, with a wonderful vegan beet burger recipe. I’ve tinkered with the recipe a bit, and thought I’d share it (also, […]

Hi Isa, I love these burgers and have made them several times over the years. Earlier this week I made the recipe as 16 petite burgers and I think I overcooked them because they came out a bit dry when compared to the larger burgers. Do you think I should I cut the cooking time in half?

[…] Quarter Pounder Beet Burger Who says a veggie burger can’t be meaty? Get your beets from the Farmers’ Market for extra deliciousness. If you want to try a vegan mayo, check out “Just Mayo”, available at Bloomingfoods East and West. […]

LOVE THESE! I just made them! They’re my first homemade veggie burgers and I honestly don’t think I’ll even try another recipe. They’re that good! I grilled them on the BBQ and it worked really well. (Our BBQ slats are a little wider than the basic wire type.) I brushed some olive oil on them before putting them on the grill so they wouldn’t stick. They held together better than I expected. Thanks for the awesome recipe!

[…] Weirdly enough, because we had just come back from the market with a bunch of beetroots, instead of googling “vegan sausage recipe” I just googled “vegan beet recipe” and found myself at Isa Chandra’s Post Punk Kitchen site reading the Quarter Pounder Beet Burger recipe. […]

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Thank you so much. They look great but I have a couple of problems.
1. We can hardly ever get beets here. Can you think of a substitute please?
2. We don’t have almond butter in Britain – again, can you suggest a substitute please?

Thank you so much. They look great but I have a couple of problems.
1. We can hardly ever get beets here. Can you think of a substitute please?
2. We don’t have almond butter in Britain – again, can you suggest a substitute please?

These are my favorite veggie burgers. I made them tonight, with a couple changes I hadn’t previously tried. First, I used bulgur instead of brown rice. I was already making bulgur, so I figured I’d try it I the burgers. I’ll definitely use bulgur again. Also, I received chioggia beets in my CSA share this week. Chioggia beets are a lovely swirl of white and red yumminess. As a result, my burgers were not “beet red” but they still had the beet taste.

The only thing that would make these burgers better, would be to figure out an oil-free cooking method that does not sick. I try different burger recipes, but I keep coming back to these. YUM!

A friend who lives in Omaha pointed me to your web site as I’ve started vegan eating in 2016. He raves about everything you make and now I know why. I made these beet burgers tonight and they are absolutely delicious!! I actually made two batches since I was doing all the work anyway. Will freeze half of them … if i don’t devour them in the next few days. Thank you for sharing your recipes. I’m a huge fan now and can’t wait to try another of your recipes very soon I’m sure.

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